2014_chr hansen_cheese culture catalogue

8/17/2019 2014_CHR HANSEN_Cheese Culture Catalogue

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Cheese Culture Catalogue

DVS® Product Range

2014


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DVS® Benefits

• Yield Plus™

• Risk Minus™

• Growth Multiply™

• Process Convenience

• Chr. Hansen Expertise &

Competencies


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Imagine a world of opportunities just waiting to be grasped

To all of those who are fearful that Chr. Hansen DVS® cheese cultures mean standardization, banality

and leveling-down, this catalogue should bring some comfort. Chr. Hansen has the broadest, most

extensive culture range in the dairy world and combines tradition, innovation, loyalty and change -

imagine where we could go together.

A winning culture for all types

Since the 1970’s – when Chr. Hansen invented highly concentrated and standardized cheese cultures as

for example the Direct Vat Set (DVS®) – we have focused on reliability and quality at the forefront of

market trends. Chr. Hansen provides today’s dairy industry with a full pallet of Cultures & Enzymes

solutions. This is delivered together with application know-how, service and inspiration.

Do you know how many cheeses there are?

We do not know – but there are probably several thousands. In order to simplify the navigation in this

complex cheese world, we have classified our culture series and defined eight groups of cheese “families”as well as more specialized cultures. Together, these segments form the backbone of this catalogue.

Value-creating innovation and local support

Today, our most valuable commodity is know-how within application and process control. We have more

than 20 application centers around the world providing you with the opportunity to carry out trials with

new and existing Chr. Hansen products, in a production environment similar to your facilities at home.

For further information, please contact your local sales representative or visit us at www.chr-hansen.com

ConsumerChr. HansenCheese

Manufacturer

Innovative

DVS®

Unlimited

cheeses


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Table of Content

DVS® & EASY-SET® Benefits Page 1

Cultures for all Cheese Segments Page 2

Cultures for Special Purposes Page 3

Types of Microorganisms in Cheese Cultures Page 4

The Magic of Cultures Page 6

Distinguishing Characteristics of Lactic Acid Bacteria Page 9

Information on Direct Vat Set/DVS® Page 10

Cheddar Cheese Cultures Page 11

Continental Cheese Cultures Page 14

Cottage Cheese Cultures Page 19

Pasta Filata Cheese Cultures Page 22

Soft Cheese Cultures Page 25

Propionic Cheese Cultures Page 30

Grana Cheese Cultures Page 34

White Brined Cheese Cultures Page 37

Ripening Cultures Page 40

Protective Cultures Page 48

Kosher For Passover Page 50

Our Product Range & How to use it Page 51


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DVS® & EASY-SET® Benefits

Yield PlusTM

Your booster to get more value –

you can focus onoptimizing yield without worrying about the consistency

of your cheese quality

Capture high-value niche opportunities or extracting the

value from whey

No added investments in infrastructure required

Risk MinusTM

Your insurance policy to secure consistent delivery

Phage management and backup solutions – Robustness

to Phages Expand internationally or maybe consolidate plants –

minimizing risk

Growth MultiplyTM

Your kick-starter to innovation and new business

opportunities e.g. products and processes

Proven capabilities and innovative methods focusing on

customer needs

Full pallet of culture solutions and ability to customize

Process convenience Easy to use: No preparation

Easy to transport

Flexibility in production planning (and cycle)

Chr Hansen Expertise & Competencies Global network and active knowledge sharing

Global supply and presence

Value creating innovation


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Cultures for all Cheese Segments

To simplify the process of identifying the best Chr. Hansen culture series to the cheese type being produced, this brochure is divided into eight

main segments of “cheese families”. The table below provides an overview of the different DVS® culture series that are available.

Cheese Segment Cheese types Chr. Hansen DVS®Cheddar, Monterey Jack, Colby,

Territorials, American Cheddar

and other types with no eyes and

strong acidification.

DVS® R

DVS® RST

DVS® RSF

Semi-hard cheese types with

small to medium size holes like:

Gouda, Edam, Danbo, Samsø,

Havarti, Saint Paulin, Raclette,

Manchego, Prato etc.

DVS® Flora Danica

DVS® CH-N

DVS® DCC

EASY-SET® FLORA™

DVS® R

Mozzarella, Pizza Cheese,

Provolone and Kashkaval.

DVS® STI

DVS® TCC

Cottage Cheese types Fresco®

DVS® CC

DVS® R

Emmental, Gruyére, Maasdam DVS® CH-N

DVS® DCC

DVS® STEM

DVS® PS

DVS® LH

Camembert, Brie, Gorgonzola,

Crezenza, Argentine Port Salut

DVS® CH-N/FLORA

DVS® Mild O

DVS® SDMB

DVS® ST-B/SSC

DVS® CZ

DVS® BA

Grana, Parmasan, Sbrinz,

Pecorino

DVS® Grana

DVS® MLC

DVS® TCC

Feta and White brined cheeses DVS® SafeIT

DVS® FRC

DVS® Mild O

DVS® R


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Cultures for Special Purposes

In addition to the eight cheese “families”, the culture cheese range also contains culture types – Ripening, Protective cultures, Kosher For

Passover and Butter - which are used widely across many of the cheese segments for unique flavor development, extended shelf life etc.

Culture types Cheese types Chr. Hansen culture seriesVarious cheese types when special flavor

development during the ripening time is

desired. Also certain mold and rind ripened

cheese types.

Flavor development:

DVS® CR

DVS® PS

DVS® LH

DVS® EMFOUR

DVS® CR-Full Flavor

Molds, Yeast, and Brevibacterium:

SWING® SALSA, PC, PR/PRG, GEO, LAF, BL/BC

Various cheese types when special shelf life

properties are desired.

DVS® FreshQ®

DVS® BioSafe™

Various cheese types when the Kosher For

Passover certification is required.

All Chr. Hansen cheese cultures are Kosher

certified. These cultures also covers the special

period of Kosher for Passover

KFP™

Various butter and spread types both

traditional and continuous processed

DVS® D-series


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Types of Microorganisms in Cheese Cultures

Culture Type Name Characteristics

Lactococcus lactis subsp. cremorisLactococcus lactis subsp. lactis

MesophilicHomofermentative

Flavor contribution

Leuconostoc sp. Mesophilic

Heterofermentative

Gas production

Lactococcus lactis subsp. lactis biovar diacetylactis Mesophilic

Homofermentative

Flavor contribution

Gas production from citrate

Lactococcus lactis subsp. cremoris

Lactococcus lactis subsp. lactis

Leuconstoc sp.

Lactococcus lactis subsp. lactis biovar diacetylactis

Mesophilic

Heterofermentative

Flavor contribution

Gas production

Streptococcus thermophilus Thermophilic

Homofermentative

Lactobacillus helveticus Thermophilic

Homofermentative

Flavor contribution

Lactobacillus delbrueckii subsp. bulgaricus Thermophilic

Homofermentative

Flavor contribution

Lactobacillus paracasei Mesophilic

Fac. Heterofermentative

Flavor contribution

Lactobacillus delbrueckii subsp. lactis Thermophilic

Homofermentative

Flavor contribution

Lactobacillus rhamnosus Thermophilic


Flavor contribution

Lactobacillus curvatus Mesophilic


Flavor contribution

O

L

D

LD

ST

LbH

LbB

LbP

LbL

Lb rh

Lb cu


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Culture Type Name Characteristics

Lactobacillus plantarum MesophilicFac. Heterofermentative

Flavor contribution

Lactobacillus johnsonii Thermophilic

Homofermentative

Flavor contribution

Pediococcus acidilactici Thermophilic

Homofermentative

Flavor contribution

Penicillium candidum Surface yeast

Flavor contribution

White to grayish color tones

Penicillium roqueforti Core yeast

Flavor contribution

Green to bluish color tones

Geotrichum candidum Surface yeast

Flavor contribution

Yeast Surface yeast

Flavor contribution

pH neutralizing and/or fermenting

properties

Staphylococcus xylosus Flavor contribution

Brevibacterium Smearing bacteria

Flavor contributionSurface coating

Orange color tones

Propionibacterium Thermophilic

Heterofermentative

High gas production

Lb pl

Lb jo

P ac

PC

PR

GEO

LAF

SALSA

BL

PAB


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The Magic of Cultures

Definitions of Culture Performance Rating

The cultures in this catalogue are classified by their performance and functionality for: Acidification

speed , Phage robustness, Contribution to flavor , and when relevant also Gas production. The scale is a 5-

level scale from low/slow to high/fast. As an example the below DCC series is rated for acidification

speed (very fast), phage robustness (very robust), flavor (a real flavor maker) and also gas producing

(giving many eyes in the cheese) - all indicated with black boxes for score. For example:

DVS® DCC

Low High

Acidification speed:

Phage robustness:

Contribution to flavor:

Gas production:

Design of cultures

Chr. Hansen’s sophisticated design technologies secure optimization of cultures , ensuring superior

performance, phage robustness and quality of the final cheese. This catalogue highlights how we have

constructed our cultures to maximize cheese manufacturer and consumer benefits. As illustrated in this

catalogue, individual strains of bacteria are compounded together into high value cultures, allowing the

manufacturer to produce almost unlimited types of cheese.

APPLICATION TECHNOLOGY - STRAINS & CULTURE COMPOUNDING –

FOOD SAFETY

3 SPECIAL GROUPS; PROTECTIVE - RIPENING – KOSHER FOR PASSOVER

8 CHEESE GROUPS OF DEDICATED DVS® CULTURE SOLUTIONS


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Mesophilic aromatic cultures

LD cultures are the classical aromatic starters containing all four species of mesophilic lactic acid bacteria:

Lactococcus lactis subsp. lactis (O)

Lactococcus lactis subsp. cremoris (O)

Leuconostoc mesenteroides subsp. cremoris (L)

Lactococcus lactis subsp. lactis biovar diacetylactis (D)

LD cultures are mixtures of the culture components O, L, and D in various ratios. The term LD culture indicates

the presence of the two aroma-forming bacteria, Leuconostoc and L. diacetylactis, which are characterized by

their ability to produce aroma and gas by converting the citrate in milk into the flavor compound diacetyl and

CO2.

LD cultures are widely used in the production of soft cheeses like traditional Camembert and in continental

cheeses with round eyes e.g. Gouda cheese. When producing the continental cheese types, one of the quality

features is the right holes or "eye" formation. The size and the number of eyes in the cheese are some of the

most difficult things to control. To a certain degree this eye formation is dependent on the rate of citrate

fermentation in the cheese (measured as mg of citrate fermented after 24 hours). The composition betweenacid producing strains and aroma-forming strains as well as the ratio between L. cremoris and L. diacetylactis,

can be related to the rate of metabolism of citrate. However, many non-culture related factors are also

involved e.g. production process, temperature, salt content, etc. The best known Chr. Hansen mesophilic

aromatic cultures are the CH-N, Flora Danica, DCC and EASY-SET® FLORA series.

L cultures and D cultures, which only consist of either Leuconostoc or L. diacetylactis as the aroma-forming

bacteria, are only used in cheese production to a limited extent. This is due to the traditional use of LD

cultures in continental cheese production. Recent developments with Chr. Hansen has created a new Edam

EASY-SET® FLORA C100 and C900 range which is a L culture blend of both L and O components, ideal for Edam

manufacturing and other cheese types when a cheese with small eyes and traditional cheese flavour is

desired.

Mesophilic homofermentative cultures – O culture

O cultures only consist of the acid-producing strains, Lactococcus lactis subsp. lactis/cremoris. This type of

culture is mainly used in Cheddar, Cottage Cheese, White Brined Cheese (Feta) and other cheese types in

which a gas formation in the product is undesirable. The best known Chr. Hansen mesophilic

homofermentative cultures are the R, FRC, and Mild O series.

To improve the acidification activity of the O-type cultures for Cheddar and other fast cheese productions, a

very fast series of cultures have been developed by blending mesophilic homofermentative cultures with S.

thermophilus. During a typical Cheddar production the O culture will initiate the acidification during renneting

at 30-32°C (86-90°F). However, due to the thermophilic nature of the S. thermophilus culture, this culture will

take over the acidification during the scalding step at 37-40°C (98-104°F), and continue on the belt during thecheddaring process allowing the manufacturer to reach target pH quickly.

Thermophilic cultures – ST culture - are mainly used in cheese in which either

a scalding temperature 40-54°C (104-130°F) is used e.g. in hard cheese like Emmenthaler, Gruyere

and Grana, or

a high scalding temperature during cheese make is used, e.g. 37°C (98°F), as in the soft cheese types

like Cresenza and stabilised Brie types, or in the Pasta filata types like Mozzeralla and Pizza cheese.

For Emmenthaler and Gruyere types of cheeses, S. thermophilus and L. helveticus are normally used. L.

helveticus is able to ferment the galactose which is secreted by the S. thermophilus, and processes a high

proteolytic activity, giving the required proteolysis and desired flavor.


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In production of Pasta filata types of cheese as well as different US style pizza cheeses, S. thermophilus is used

as the main culture - sometimes in a blend with either L. bulgaricus or L. helveticus to obtain the right

characteristics of the cheese. For production of Pasta Filata it is important to have a very fast acidifying and

phage resistant culture. Examples of Chr. Hansen cultures for this application are STI, TCC, and TCC-20.

Propionic acid bacteria may not be classified as real lactic acid bacteria, but they are used in the production ofcertain cheeses (Emmenthaler, Swiss, Maasdam, etc.), in which large eyes and sweet nutty flavors are

desirable. Examples of Chr. Hansen cultures for this application are the PS series.

Flavor Control™ cultures are regarded as a "package" of bacteria added as adjunct cultures, containing the

right enzymes to modify the ripening process incl. foil ripening/rindless cheese. During ripening the additional

bacteria added will lyses, releasing the intracellular enzymes into the cheese matrix and in this way modify the

ripening process. Examples of Chr. Hansen cultures are CR-200, CR-300, and CR Full Flavor series.

SWING® cultures are a range of aerobic cultures which can be divided into four main categories: Mold, Yeast,

Brevibacterium and others. Due to the aerobic nature of the SWING® cultures, they mainly grow on the

surface of cheese.

The SWING® Mold cultures are mainly used in the production of white mold cheeses like Brie, Camembert

and blue mold cheeses like Gorgonzola. The two most important types of mold are the white mold Penicillium

candidum and the blue mold Penicillium roqueforti . SWING® Yeast is often used to stimulate the growth of

other microorganisms as Brevibacterium on the cheese surface, due to their ability to increase pH by

fermenting lactic acid.

SWING® Brevibacterium (or the so-called "smear cultures") are traditionally smeared on the surface of

cheese just after brining. Brevibacterium are very salt tolerant and have a strong proteolytic activity. During

growth on the cheese surface, Brevibacterium linens creates a characteristic orange color and smear layer.

Due to the high protein degradation on the cheese surface, flavor compounds penetrate into the centre of the

cheese and give the characteristic ripened flavor of smear cheeses.

We are pleased to present this overview of our cultures where innovation and responsiveness to market go

hand in hand.


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9

Distinguishing Characteristics of Lactic Acid Bacteria

Schematic

illustration

Organism Streptococcsthermophilus

Lactococcus

lactis subsp.

cremoris

Lactococcus

lactis subsp.

lactis

Lactococcus

lactis subsp.

Lactis biovar

diacetylactis

Leuconostoc

sp.

Lactobacillus

helveticus

Lactobacillus

delbrueckii

subsp.

bulgaricus

Lactobacillus

delbrueckii

subsp. Lactis

Shape Cocci Cocci Cocci Cocci Cocci Rod Rod Rod

Isomer of

Lactate

L L L L D DL D D

% Lactic Acid

Produced in

Milk

0.6 0.8 0.8 0.8 < 0.5 2.0 1.8 1.8

Metabolism

of Citrate

(Flavor)

- - - + + - - -

G r o w t

h a t

10°C

(50°F)- + + + + - - -

40°C

(104°F)

+ - + + - + + +

45°C

(113°F)+ - - - - + + +

F e r m

e n t a t i o n o f

Glucose + + + + + + + +

Galactose - + + + + + - +/-

Lactose + + + + + + + +

ST

O

O

D

L

LbH

LbB

LbL


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Information on Direct Vat Set/DVS®

DESCRIPTION

DVS® is a highly concentrated and standardized

frozen or freeze-dried dairy culture, used for

direct inoculation of milk. DVS® cultures need

no activation or other treatment prior to use.

APPEARANCE

Frozen DVS® cultures are water-soluble

pellets, approximately 5 mm in diameter,

with an off-white to brownish color. The

pellets have a slight peptone-like odor.

Freeze-dried DVS® cultures are water-

soluble granules, 2-8 mm in diameter, with

an off-white to slightly red or brown color.

The granules have a slight peptone-like odor.

TECHNICAL DATA

Chr. Hansen's DVS® cultures rely only on

lactic acid bacteria, internationally approvedfor the dairy industry. Our cultures are all of

natural origin and are produced using the

latest production technology.

PURITY

Chr. Hansen's DVS® cultures comply with IDF

149 (International Dairy Federation) / ISO

27205:2010 standards, regarding maximum

contaminant content.

Frozen

DVS®

Freeze-

dried

DVS®

Non lactic

acid bacteria < 500cfu/g

< 500cfu/g

Yeasts and molds < 1 cfu/g < 10 cfu/g

Enterobacteriaceae < 1 cfu/g < 10 cfu/g

Coagulase-positive

staphylococci < 1 cfu/g < 10 cfu/g

Salmonella spp.* absent in

25g

absent in

25g

Listeria

monocytogenes*

absent in

25g

absent in

25g

* analyzed on a regular basis

STORAGE AND STABILITY

Frozen DVS® cultures should be stored at -45°C(-49°F) or below. If frozen DVS® cultures are

stored correctly, the shelf life is at least 12

months.

Freeze-dried DVS® cultures should be stored

at -18°C (0°F) or below. If freeze-dried

cultures are stored correctly, the shelf life is

at least 24 months. At +5°C (41°F) the shelf

life is at least 6 weeks.

PACKAGING

Frozen DVS® cultures, as a standard, come in

10 x 500 unit disposable plastic bags co-packed in a cardboard box. For shipping, the

boxes are packed in a special plastic foam

box with dry ice. For certain products, other

packaging sizes than 10 x 500 units are

available.

Freeze-dried DVS® cultures are supplied in

alufoil pouches and are available in the

following standard sizes:

50 unit pouch - 10 pouches per box



SHIPMENT TERMS

For frozen DVS® cultures, the total shipment

time from Chr. Hansen to the customer

should not exceed 72 hours. Freeze-dried

DVS® cultures may be transported at room

temperature for up to ten days, without the

quality of the cultures being affected.

APPLICATION

DVS® for regular cheese milk

The cheese milk is inoculated with the

culture in the cheese vat or tank. The cheese

milk may require 20-40 minutes of pre-

ripening before applying rennet. However,

normal cheese-making procedures and time

limits can be obtained by adding appropriate

amounts of CaCl2 to the cheese milk.

DVS® for UF concentrated milk

Frozen DVS® cultures allow fermentation of

UF concentrated milk, without dilution of

the concentrate.

DOSAGE

Recommended standard inoculation rates

are given below. However, specific usage

rates should be determined experimentally

prior to any new application.

Application Frozen

DVS®

Freeze-dried

DVS®

Cheese 50-150 units

per 1000 L

50-150 units

per 1000 L

GUARANTEE

Chr. Hansen's dairy cultures are produced in

conformity, with the regulations of the local

health authorities.

TECHNICAL SERVICE

Chr. Hansen has internationally dispersed

development centers, as well as application

centers in all major dairy markets. For

specific application advice and support,

please contact your local Chr. Hansen

representative or visit us at www. chr-

hansen.com.

CULTURE PERFORMANCE IN THIS

CATALOGUE

All the cheese culture series, as well asindividual cultures, are rated on a scale from

1 - 5 for Acidification speed , Phage

robustness, Contribution to flavor , and

when relevant also for Gas production. 1 is

low and 5 is high. The rating of a culture

series is based on the average performance

of the individual cultures in the series. This

means that the score of the individual

cultures will sometimes vary slightly from

the rating of the series. Some culture series

in this catalogue are described under several

different cheese segments. The rating can be

different for the same series since the

typical culture application may vary fromsegment to segment.

Example of how the DCC series from the

continental segment is rated:

Low High


Phage robustness:


Gas production:

PACKAGING

Frozen DVS® cultures, as a standard, come in

10 x 500 unit disposable plastic bags co-

packed in a cardboard box. For shipping, the

boxes are packed in a special plastic foambox with dry ice. For certain products, other

packaging sizes than 10 x 500 units are

available.

Freeze-dried DVS® cultures are supplied in

alufoil pouches and are available in the

following standard sizes:




SHIPMENT TERMS

For frozen DVS® cultures, the total shipmenttime from Chr. Hansen to the customer

should not exceed 72 hours. Freeze-dried

DVS® cultures may be transported at room

temperature for up to ten days, without the

quality of the cultures being affected.

APPLICATION

DVS® for regular cheese milk

The cheese milk is inoculated with the

culture in the cheese vat or tank. The cheese

milk may require 20-40 minutes of pre-

ripening before applying rennet. However,

normal cheese-making procedures and time

limits can be obtained by adding appropriate

amounts of CaCl2 to the cheese milk.

DVS® for UF concentrated milk

Frozen DVS® cultures allow fermentation of

UF concentrated milk, without dilution of

the concentrate.

DOSAGE

Recommended standard inoculation rates

are given below. However, specific usage

rates should be determined experimentally

prior to any new application.

Application Frozen

DVS®

Freeze-dried

DVS®

Cheese 50-150 units

per 1000 L

50-150 units

per 1000 L

GUARANTEE

Chr. Hansen's dairy cultures are produced in

conformity, with the regulations of the local

health authorities.

TECHNICAL SERVICE

Chr. Hansen has internationally dispersed

development centers, as well as application

centers in all major dairy markets. For

specific application advice and support,

please contact your local Chr. Hansen

representative or visit us at www. chr-

hansen.com.

CULTURE PERFORMANCE IN THIS

CATALOGUE

All the cheese culture series, as well as

individual cultures, are rated on a scale from1 - 5 for Acidification speed , Phage

robustness, Contribution to flavor , and

when relevant also for Gas production. 1 is

low and 5 is high. The rating of a culture

series is based on the average performance

of the individual cultures in the series. This

means that the score of the individual

cultures will sometimes vary slightly from

the rating of the series. Some culture series

in this catalogue are described under several

different cheese segments. The rating can be

different for the same series since the

typical culture application may vary from

segment to segment.

Example of how the DCC series from the

continental segment is rated:

Low High


Phage robustness:


Gas production:


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Cheddar Cheese Cultures

Introduction to Cheddar Cheese Cultures

The figure below provides an overview of the different culture series that belong to the Cheddar cheese “family”. The cultures vary

significantly from each other as far as flavor contribution to the cheese and acidification speed. Generally, the cultures that are located in the

far right of the figure will have high flavor contribution due to the presence of Lactobacillus strains.

A c i d i f i c a t i o n S p e e d

Fast DVS® RST DVS® RSF

Medium DVS® R

Slow

Culture Composition

A c i d i f i c a t i o n S

p e e d

Fast DVS® RST DVS® RSF

Medium DVS® R

Slow

Traditional type

cheddar flavor

Irish type cheddar

“Sweet and nutty”

Flavor Profile

O O

ST

O

ST

LbH


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DVS® R

One of the major reasons behind the success of Chr. Hansen is the R series solutions. The R series includes a full range of cultures for various

cheese productions to fit the demands of the modern cheese producer. This mesophilic homofermentative culture range contains O strains

known particularly for fast acidification and phage resistance which is acknowledge by cheese makers through many years and geographies.

Within the R series, 03 and 04 are the most phage robust, whereas 07 and 08 are known for good savory flavor formation. Lastly, it is

recommended to use this series in a culture rotation system.

Culture Composition Culture Performance


Phage robustness:


Product Form

This series is available in both frozen and freeze-dried form in all standard packaging sizes.

DVS® RST

This series is a traditional homofermentative blend of mesophilic O culture strains and a thermophilic strain. The cultures in this series are

known for their excellent phage robustness and fast acidification speed. This culture works best when the cheese process includes scalding

temperatures at 37°C (99°F) or higher, which then typically will result in a faster cheese make time and also a more phage robust performance

compared to all mesophilic blends. Additionally, it is recommended to use this series in a culture rotation system.



Phage robustness:


Product Form

This series is available in both frozen and freeze-dried form in various packaging sizes.

Frozen

Storage: -18°C/0°F

Freeze-dried

Storage: -45°C/-49°F

Frozen


Freeze-dried

ST O

O


Culture composition

Culture composition


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DVS® RSF

This series is based on homofermentative cultures consisting of mesophilic O culture strains, a thermophilic strain and a Lactobacillus

helveticus strain. The cultures in this series are known for their excellent phage robustness and fast acidification speed. Due to the presence of

the Lactobacillus helveticus strain, the culture will add sweet and nutty flavor notes to the ripened cheese. For a more intense note of the

sweet and nutty flavors, the RSF-621 culture is recommended due to the higher ratio of Lactobacillus helveticus strains than the other cultures

in this series. Moreover, the RSF cultures work best when the cheese process includes scalding temperatures at 37°C (99°F) or higher, which

then typically will result in a faster cheese make time and also a more phage robust performance compared to all mesophilic blends. Also it is


Culture composition Culture Performance


Phage robustness:


Product Form



Frozen


Freeze-dried

ST

LbH

O


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Continental Cheese Cultures

Introduction to Continental Cheese Cultures

The continental cheeses are typified by semi-hard yellow cheeses as the Gouda and Edam types traditionally made in the Netherlands, but

now produced worldwide for considerable international trade. Most important parameters are overall consistency of the finished cheese

(acidification, flavor and texture), more control for the cheese maker and convenient to use. Culture types covers traditional DVS® LD cultures,

but also blended cultures like DVS® DCC-type and the latest innovation of EASY-SET® FLORA™ C-series. A wide range of SWING® cultures for

smear coat (Brevibacterium linens) and DVS® adjunct cultures for ripening or propionic cheeses can be used as a supplement and innovative

cheeses or efficient ripening. The figure below provides an overview of the outstanding range of DVS® and EASY-SET® FLORA ™ culture series

that belong to the Continental cheese “family”.

A c i d i f i c a t i o n

S p e e d

Fast DVS® DCC

Medium DVS® R serieEASY-SET®

FLORA™ C100

EASY-SET®

FLORA™ C900

EASY-SET®

FLORA™ C1000

SlowDVS® CH-N/

Flora Danica

EASY-SET®

FLORA™ C500

Culture Composition

F l a v o r i n t e n s i t y

High

DVS® Flora Danica, CH-N,

DCC. EASY-SET® FLORA™

C500 & C1000

Medium EASY-SET® FLORA™ C100 EASY-SET® FLORA™ C900

Low DVS® R serie

No eyes

”Blind cheese” Few (Pin holes) Few-Medium

Eye Formation

LD LD O O LD O O

ST L L

D LbH

LbP

O


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DVS® Flora Danica/CH-N

These series consist of several different traditional LD cultures that are all multiple defined blends of mesophilic strains. The cultures are

citrate fermenting heterofermentative and will form eyes of various sizes in the finished cheese. The many different strains in the blend

ensure extra good protection against bacteriophage. This series - and especially Flora Danica - is known for its exceptional “full flavor” that it

provides to the finished continental cheese, whereas CH-N-19 is known for a very phage robust performance. Lastly, this culture series has

optimum performance at scalding temperatures between 35-38°C (95-100 °F).



Phage robustness:


Gas production:

Product Form

This series is available in various frozen and freeze-dried packaging sizes.


Frozen


Freeze-dried

LD


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DVS® DCC

This series consists of defined mixes of several different mesophilic and termophilus strains.

The DCC cultures are blends of LD, O, ST, LbH and LbP cultures. These blended cultures will increase the phage protection, enhance the

rounded flavor and reduce the bitterness in the final cheese. The range is mainly used for scalding temperatures at 32-42°C.

Culture composition

Culture Performance


Phage robustness:


Gas production:

Product Form


DVS® R

This series is a traditional homofermentative culture consisting of 100% mesophilic O culture strains, known particularly for their phage-

resistant properties. Within this series, R-03 and R-04 are the most phage robust, whereas R-07 and R-08 are known for good flavor formation.

It is recommended to use this series in a culture rotation system.



Phage robustness:


Gas production:

Product Form



Frozen


Frozen


Freeze-dried

LD ST

LbH

LbP O

O


Freeze-dried


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EASY-SET® FLORA™ C100

This EASY-SET® FLORA™ C100 series is a blend of O cultures known for its high activity, suitableness at scalding temperatures up to 38°C (100°F)

and good flavor contribution. The culture solution is very phage robust and of carefully selected mesophilic O culture strains. The culture is

homofermentative and will not contribute to eye formation in the finished cheese, but it provides mild to medium mature flavor profile. EASY-

SET® FLORA is a very phage robust series where only limited culture rotation is needed flowing the attitude “no rotation, but vacation/break”.



Phage robustness:


Gas production:

Product Form

This series is available in frozen form.


This EASY-SET® FLORA™ C500 series is a blend of traditional LD cultures known for providing an intense full flavor to the finished cheese.

Within the continental range of cultures, this is considered a “slow to medium” speed culture, designed for cheese processes with five to six

hours from culture addition to brine. Only pure mesophilic cultures are used in the C500 series and typical cheeses are Gouda, Edam,

Maasdammer/ Leerdammer, St Paulin, Cantal, Tomme, Raclette, and local Swedish cheese types such as: Herrgårdsost, Grevéost, Prästost,

Hushållost and local Danish types such as: Samsø, Havarti and Danbo.



Phage robustness:


Gas production:

Product Form



Frozen


Frozen

O

LD


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This EASY-SET® FLORA™ series is a primary choice for fast cultures to main continental market. This EASY-SET® series is a blend of carefully

selected O and L cultures known for fast acidification and production of cheese where only a limited eye fo rmation is required. The FLORA™

C900 is designed for cheese processes with four to six hours from culture addition to brine and cheese with mild flavor profile. Within the

continental range of cultures, the FLORA C900 series is designed for Edam, Gouda, Tilsiter, Butterkäse, Manchego or Raclette types of cheeses

with relative mild flavor profile and few eyes. Additionally, the FLORA™ C900 is also attractive for Maasdammr/Leerdammen, Wilstermarch

(Germany), St Paulin, Cantal, Tomme, Golandskiy, Kostromskoy and Rossiyskiy (Russia and Eastern Europe). EASY-SET® FLORA™ is a very phage

robust series where only limited culture rotation is needed flowing the attitude “no rotation, but vacation/break”.



Phage robustness:


Gas production:

Product Form



This EASY-SET® FLORA™ C1000 series is a blend of carefully selected L, D and O cultures known for providing an intense, full flavor, many eyes

and smooth texture to the finished cheese. Within the continental range of cultures, this is considered a “slow to medium” speed culture,

designed for cheese processes with five to six hours from culture addition to brine. Only pure mesophilic cultures are used in the EASY-SET ®

FLORA™ C1000 series and typical cheeses are Gouda, Edam and Maasdammer. EASY-SET® FLORA™ is a very phage robust series where only

limited culture rotation is needed flowing the attitude “no rotation, but vacation/break”.



Phage robustness:


Gas production:

Product Form




Frozen

D

O

O

L

L


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Cottage Cheese Cultures

Introduction to Cottage Cheese Cultures

The figure below provides an overview of the different culture series that belong to the Cottage cheese ‘”family”. The cultures mainly differ

from each other in cheese yield, acidification speed and phage robustness. Fresco ® cultures are especially designed to meet strong

performance requirement of cultures in the cottage cheese industry. These cultures contain special strains of Lactococcus lactis subsp. lactis,

of Lactococcus lactis subsp. cremoris, and Streptococcus thermophilus, selected for their phage robustness, fast acid production, and

particularly for Fresco® 3000 with excellent yield.

A c i d i f i c a t i o n

S p e e d

Fast Fresco®

Medium DVS® CCDVS® R

Slow

Culture Composition


Fast Fresco® 1000 Fresco® 3000

Medium DVS® CCDVS® R

Slow

Medium High

Cheese Yield

O O

ST


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Fresco® 1000

Fresco® 1000 is a blend of mesophilic O culture strains and a thermophilic strain that is designed to meet requirements in the cottage cheese

industry. Moreover, this series is known for very high phage robustness and fast acidification speed. The culture adds a nice clean fresh flavor

to the cottage cheese with no bitterness. Lastly, it is recommended to use this series in a culture rotation system.



Phage robustness:


Product Form

This series is available in frozen form in 1000 U packaging sizes.

Fresco® 3000

This series is a blend of mesophilic O culture strains and a thermophilic strain that is designed to meet requirements in the cottage cheese

industry. The series offers all the same advantages as the Fresco® 1000 like: Consistent set times and production procedures, increased plant

throughput, and improved phage robustness. Innovation has taken Fresco® 3000 to the next level and now it also offers: A sophisticated way

to increase cheese yield, and an improved curd identity and texture. Due to excellent water binding properties of some of the strains in the

Fresco® 3000 range, a cottage cheese plant will typically see an improvement in cheese yield of 2-5%. This additional curd yield comes mostly

from water that is bound in a sophisticated matrix, which ensures improvement of the curd quality and mouth feel. Lastly, it is recommended

to use this series in a culture rotation system.



Phage robustness:Contribution to flavor:

Product Form

This series is available in frozen form in 1000 U packaging sizes.


Frozen


Frozen

O

O

ST

ST


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DVS® CC

This series is a traditional homofermentative culture consisting of 100% mesophilic O culture strains, known particularly for their phage

resistant properties. This series produces whey with very little residual galactose, providing excellent drying properties of the whey.

Additionally, it is recommended to use this series in a culture rotation system.



Phage robustness:


Product Form

This series is available in frozen form in standard 500 U packaging sizes.

DVS® R



known particularly for rapid acidification and phage resistance which is acknowledge by cheese makers through many years and geographies.

Within the series, 03 and 04 are the most phage robust, whereas 07 and 08 are known for good savory flavor formation. Lastly, it is




Phage robustness:


Product Form



Frozen


Frozen


Freeze-dried

O

O

Culture composition

Culture composition


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Pasta Filata Cheese Cultures

Introduction to Pasta Filata Cheese Cultures

The figure below provides an overview of the many different culture series that belong to the Pasta Filata cheese “family”. The cultures mainly

differ from each other in acidification speed, flavor profile and phage robustness.


Fast DVS® STI

Medium DVS® TCC DVS® TCC-20

Slow

Culture Composition

M o i s t u r e r e t e n t i o n

( C a p s u l a r p o l y s a c c h a r i d e p r o d u c

t i o n )

High

Medium DVS® STI DVS® TCC DVS® TCC-20

Low

Traditional fresh lactic

acid Mozzarella/Pasta Filata flavor

“Yoghurt-like flavor”,

Mediterranean style

“Sweet and nutty”

flavor notes and verylimited browning

during baking

Flavor profile / functionality

ST ST ST

LbH LbB


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DVS® STI

This series is a complex blend of multiple-defined thermophilic strains that have been designed to provide the cheese plant with unique

protection against bacteriophages, while achieving a very consistant and fast acidification. DVS® STI builds on state-of-the-art compounding

technology and is known for mild flavour notes and a very fast acidification speed. Lastly, it is recommended to use this series in a culture

rotation system.



Phage robustness:


Product Form


DVS® TCC

This series is a blend of thermophilic strains and Lactobacillus bulgaricus, providing the finished cheese with a traditional Mediterranean type

of Pasta filata flavor. This culture should be used when yoghurt-like notes are desired in the finished Pasta filata cheese, and generally if

increased flavor intensity is desired. Additionally, it is recommended to use this series in a culture rotation system.



Phage robustness:


Product Form

This series is available in freeze-dried form in some standard packaging sizes.


Frozen



Freeze-dried

ST

ST LbB


Frozen


Freeze-dried


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DVS® TCC-20

TCC-20 is not a series, but a unique product which consists of a blend of Streptococcus thermophilus and Lactobacillus helveticus strains. The

galactose level in the finished cheese is quite low for this particular culture, which makes the culture ideal for producing Pasta filata types of

cheese with only limited browning during baking or heating.



Phage robustness:


Product Form

This product is available in both frozen and freeze-dried form in various packaging sizes.


Frozen


Freeze-dried

ST

LbH


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Soft Cheese Cultures

Introduction to Soft Cheese Cultures

The figure below provides an overview of the different culture series that belong to the Soft cheese “family”. The cultures mainly differ from

each other in acidification speed, flavor intensity, eye formation and water retention in the cheese.


Fast DVS® BA

Medium DVS® CZ/ST-B/SSC DVS® YF

Slow DVS® CH-N DVS® SDMB DVS® Mild O DVS® STELLA

Culture Composition

F l a v o r I n t e n s i t y

High DVS® STELLA DVS® Flora/CH-N

Medium DVS® Mild O DVS® SDMB

LowDVS® ST-

B/SSC/CZ/BA/YF

No eyes

”Blind cheese” Few (Pin holes) Few-Medium

Eye Formation

LD D ST O

LbB

ST


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DVS® Flora/CH-N

Flora and CH-N are unique set of solutions build on extensive field experience and designed by combining many mesophilic strains. This mak es

you able to fully capitalize on the value of consistency in cheese production. The cultures are heterofermentative and will form eyes of various

sizes in the finished cheese. The many different strains in the cultures ensure good protection against bacteriophage. These series - and

especially Flora Tradi and Flora Fresh – are known for the exceptional “full flavor” that they provide to the finished Soft cheese. Additionally,

these culture series has optimum performance at scalding temperatures below 37°C (99°F).



Phage robustness:


Gas production:

Product Form


DVS® Mild O

This series is a traditional homofermentative culture consisting of 100% mesophilic complex O culture strains. The culture is based on low

proteolytic strains, resulting in very mild flavor notes with no bitterness in the finished cheese. It allows for a cheesy mesophilic flavor without

getting holes or floating curds in the cheese vat. This culture is widely used for lactic curds like goat cheeses, and it can be used in blends with

CH-N, D or STI series.



Phage robustness:


Product Form

This series is available in 500g frozen cartons and in a freeze-dried form.

Frozen


Freeze-dried


Frozen


Freeze-dried

LD

O



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DVS® SDMB

This series consists of several different cultures that are defined blends of Lactococcus lactis spp. lactis biovar diacetylactis. The cultures are

homofermentative, but can form eyes in the finished cheese by fermentation of citrate. Moreover, the D cultures are known for flavoring

properties, bringing fresh and creamy notes to the final cheese. The cultures have optimum performance at scalding temperatures between

35-38°C (95-100°F). Additionally, the cultures are usually blended together with LD, O or ST series and are seldom used alone.



Phage robustness:


Gas production:

Product Form

This series is available in 500g frozen cartons.

DVS® ST-B / SSC

These series are based on thermophilic strains with a mild acidification. SSC-100, -102 and -103 are new robust cultures avoiding post-

acidification. They bring clean taste and smooth mouth feeling. SSC-17 is a specific culture that stabilizes at a high pH value (about pH 5.2). SSC

and STB can be used alone or in combination with CHN/Flora, R series or SDMB cultures according to the characteristics of the final cheese.



Phage robustness:


Gas production:

Product Form



Frozen


Freeze-dried

ST

D



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DVS® CZ

This series is based on thermophilic strains that initiate acidification fast and stabilize pH during storage. Moreover, the cultures are able to

generate polysaccharides that retain water, which gives a smooth mouth feeling. Additionally, the cultures can be rotated and the main

application is Italian Crescenza.



Phage robustness:


Gas production:

Product Form

This series is available in various frozen 500g cartons.

DVS® BA

This series is based on thermophilic strains and associate very fast acidification speed with high texturing properties. The cultures are able to

generate polysaccharides that retain water, which gives a smooth mouth feeling. The main application is Argentinean Port Salut type of cheese.

It is recommended to use this series in a culture rotation system.



Phage robustness:


Gas production:

Product Form

This series is available in frozen form of 250 U pack sizes.


Frozen

ST

ST



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DVS® YF

These series consist of blends of ST and Lactobacillus bulgaricus strains devoted to cheese acidification. The main applications are blue molded

cheeses with specific requirements to the cheese body, e.g. a very smooth texture. Both series are known for a very “rounded“ flavor profile.

Additionally, these cultures can be applied in Gorgonzola and Vacherin types of cheeses.



Phage robustness:


Gas production:

Product Form


DVS® STELLA

This unique culture of Lactobacillus bulgaricus enables a deep acidification during drainage and a high contribution in ripening due to its rich

enzyme content. It is devoted to blue cheeses, e.g. Gorgonzola types, and Soft cheeses with very smooth texture in mouth and no bitterness.



Phage robustness:


Gas production:

Product Form



Frozen

ST

LbB

LbB ST



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Propionic Cheese Cultures

Introduction to Propionic Cheese Cultures

The figure below provides an overview of the different culture series that belong to the Propionic cheese “family”. The cultures mainly differ

from each other in acidification speed, eye formation and flavor intensity.


Fast DVS® STEM

Medium DVS® DCC DVS® LH

Slow DVS® CH-N/Flora Danica

None DVS® PS

Culture Composition

F l a

v o r I n t e n s i t y

High DVS® LHDVS® DCC/CH-N/

Flora DanicaDVS® PS

Medium

Low DVS® STEM

No eyes

”Blind cheese” Few (Pin holes) Many (very big)

Eye Formation

LD LD

ST

ST

LbH

LbH

LbP

O

PAB


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DVS® Flora Danica/CH-N

Flora Danica and CH-N are unique set of solutions build on extensive field experience and designed by combining many mesophilic strains. This

makes you able to fully capitalize on the value of consistency in cheese production. The cultures are heterofermentative and will generate pin

holes depending on the scalding temperatures. The many different strains in the blend ensure good protection against bacteriophage. These

series - and especially the Flora Danica and CH-N-19 - are known for the exceptional “full flavor” that they provide to the finished cheese.

These culture series has optimum performance at scalding temperatures below 37°C (99°F), so the use for acidification is restricted to

Maasdam type of cheese.



Phage robustness:


Gas production:

Product Form


DVS® DCC

This series consists of several different cultures that are all multiple defined blends of many different mesophilic strains. The cultures are

heterofermentative and will generate pin holes depending on the scalding temperatures. This group of cultures is recommended for Propionic

cheeses, since they mainly consist of LD culture and carefully selected O culture strains added with ST, LbH, and LbP. The cultures are intended

for production procedures with scalding temperatures between 37-42°C (99-108°F). The many different strains in the blend ensure good

protection against bacteriophage.



Phage robustness:


Gas production:

Product Form

This series is available in various frozen and in a few freeze-dried packaging sizes.


Frozen


Freeze-dried

LD

LD ST LbH LbP O


Frozen


Freeze-dried


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DVS® STEM

This series is based on thermophilic strains resistant to high scalding temperatures. The series consists of different ST cultures for rotation

devoted to Emmenthal. Also, STEM-02 allows the cheese curd to retain more water. It is recommended to use this series in a culture rotation

system.



Phage robustness:


Gas production:

Product Form


DVS® LH

This series is based on Latobacillus helveticus. The cultures vary in intensity of proteolysis, extent of acidification, flavor as well as their

resistance to scalding temperatures. This allows for stimulation of the growth of propionic acid cultures. Due to their natural resistance to

bacteriophage, the cultures do not need any rotation.



Phage robustness:


Gas production:

Product Form



Frozen


Freeze-dried

ST

LbH



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DVS® PS

This series is a single strain species of Propionibacterium freudenreichii subsp freudenreichii or subsp shermanii . The cultures are not able to

acidify, but will ferment lactate and produce propionate, acetate and carbon dioxide. Additionally, the cultures will provide the finished

cheese with characteristic sweet notes and famous large holes.



Phage robustness:


Gas production:

Product Form


Difference in Flavor Intensity and Eye Formation


Typical Rich

Propionic DVS® PS-40

Medium/Rich DVS® PS-2 DVS® PS-60

Mild/Medium

Mild DVS® PS-1 DVS® PS-80

Few Few-Medium Medium-Rich Rich/Multiple

Eye Formation


Frozen


Freeze-dried

PAB


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Grana Cheese Cultures

Introduction to Grana Cheese Cultures

The figure below provides an overview of the different culture series that belong to the Grana cheese “family”. The cultures mainly differ from

each other in functionality and flavor intensity.


Fast

Medium

Slow DVS® Grana DVS® MLC-300 DVS® TCC-20

Culture Composition


High DVS® Grana

Medium DVS® TCC-20 DVS® MLC-300

Low

Traditional Grana “hard

cheese” taste and

maturation

Enhances the white color of

the cheese due to high

galactose consumption

Functionality

LbH

ST

LbB

LbP

ST

LbP

ST

LbH

LbL


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DVS® Grana

This series is composed of thermophilic strains in combination with a blend of Lactobacillus helveticus, Lactobacillus bulgaricus and

Lactobacillus paracasei . This culture series is used for long time ripening types of cheeses like Grana and Parmesan, where especially the

Lactobacillus helveticus contributes to the special flavor development during the ripening. Lastly, the complexity of the Grana culture blends

make them very robust against bateriophages.



Phage robustness:


Product Form

This series is available in a standard frozen package size.

DVS® MLC-300

This series is suitable for Pecorino or similar types of cheese, where a white color of the cheese is desired. The culture contains Lactobacillus

debruecki ssp lactis strains, which ensures high galactose consumption without development of the typical "hard cheese" taste, caused by

Lactobacillus helveticus in other Grana cultures.



Phage robustness:


Product Form

This series is available in freeze-dried form.


Freeze-dried

LbH ST LbB LbP

LbP LbL ST



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DVS® TCC-20

TCC-20 is a unique product which consists of a blend of Streptococcus thermophilus and Lactobacillus helveticus strains. The culture can be

used in production of Grana and Parmasan types of cheeses, where it gives flavor notes that are characteristic for the hard and low moisture

cheese types.



Phage robustness:


Product Form

This product is available in all standard packaging sizes.


Frozen


Freeze-dried

ST

LbH


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White Brined Cheese Cultures

Introduction to White Brined Cheese Cultures

The figure below provides an overview of the different culture series that belong to the W hite brined cheese “family”. This culture group

covers traditional Feta and similar White cheeses like Halloumi, Domiati, Telemea and Bjalo. The cultures mainly differ from each other in

acidification speed and flavor intensity.


Fast DVS® FRC DVS® R

Medium DVS® Mild O DVS® SafeIT

Slow

Culture Composition


High

Medium DVS® FRC/R DVS® SafeIT

Low DVS® Mild O

Traditional processUltra filtration

process

Cheese process/technology

O O O

ST ST

LbB LbB

LbH


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DVS® FRC

FRC is a traditional homofermentative blend of mesophilic O culture, thermophilic Streptococcus thermophilus and Lactobacillus bulgaricus

strains. The cultures are known for good phage robustness, fast acidification speed and closed cheese texture, especially preferred in

traditional white cheese made in the Balkan region. It is recommended to use this series in a culture rotation system. The recommended

production temperature is 35°C (95°F).



Phage robustness:


Product Form

This series is available in a freeze-dried form.

DVS® R



known particularly for rapid acidification and phage resistance which is acknowledge by cheese makers through many years and geographies.

Within the series, 03 and 04 are the most phage robust, whereas 07 and 08 are known for good savory flavor formation. Lastly, it is




Phage robustness:


Product Form



Freeze-dried


Frozen


Freeze-ried

ST LbBO

O


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DVS® Mild O

Part of white brined cheese production is made with 100% mesophilic O culture. The Mild O is 100% mesophilic culture strains, known

particularly for their phage resistant properties. The Mild O is unique in sense no post-acidification and used when a gentle acidification is

preferred to avoid bitterness.



Phage robustness:


Product Form


DVS® SafeIT

SafeIT is developed for the industrial UF white brined cheeses from the Middle East and Balkan regions. It is a blend of both mesophilic and

thermophilic strains. SafeIT is designed to improve texture, flavor and bring more certainty to the production, in terms of speed of

fermentation and bactoriophage robustness. The recommended composition of the retentate is: Fat: 15-17,5%; Protein: 14-15%; TS:35-40%

and optimum fermentation temperatures at 34-35°C.

Culture composition

Culture Performance


Phage robustness:


Product Form

This series is available in a freeze-dried form.


Frozen



Freeze-dried

O

O ST LbH LbB


Frozen


Freeze-dried


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Ripening Cultures

Overview of Ripening Cultures

The cultures in the ripening range vary significantly with different species and many different applications. The figure below provides an

overview of the different culture series that belong to the ripening “family”. The blue colored products are mainly used for surface ripened

soft cheese types, and for some smeared continental type of cheeses. The black colored products are mainly used for special flavor

developments in propionic, continental and cheddar type cheese.

C u l t u r e C o m p o s i t i o n

PC

Penicillium candidum

PR

Penicillium roqueforti

GEOGeotrichum

candidum

Yeast

Debaryomyces

kluyveromyces

BL/BC

Brevibacterium

SALSA

Staphylococcus

xylosus

PS

Propionic bacteria

CR-200-300

Lactococcus

CR-500/Full Flavor

Lactococcus and

Lactobacillus

and Pediococcus

LH and EMFOUR

Lactobacillus

helveticus

Mold Yeast Bacteria

Type of Microorganism

LbH LbP

Lb rh Lb cu Lb pl Lb jo P ac

O

LbH

O

PAB

PC

PR

GEO

LAF

BL

SALSA


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Ripening Cultures

SWING®: Ripening cultures for soft mold types of cheeses and smeared cheeses

The cultures below are aerobic ripening cultures mainly recommended for soft cheeses; Camembert and Brie types as well as blue cheeses,

mixed rinds (with red and white surface) and smeared cheeses. The cultures originate from traditional cheeses or brines, and they have been

selected for their appearance and/or flavoring properties.

Flavor Development

D e g r e e o f L i p o l y s i s

High PC Penicillium candidumPR Penicillium roqueforti

Medium GEOGeotrichum Candidum

SALSA

Staphylococcus xylosus

Low LAF Yeast BL Brevibacterium BC Brevibacterium

Low Medium High

Degree of Proteolysis


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Ripening Cultures

SWING® PC - Penicillium candidum

This series is composed of Penicillium candidum selected for their bright white appearance and moderate metabolic activity. The cultures

allow for a white and short homogenous rind. Moreover, PC-A1 is well known for contributing to a longer shelf life, which is due to the low

proteolytic activity. Lastly, PC-A3 ensures protection against mucors.


Growth speed:

Contribution to coating:


Gas production:

Product Form

This series is available in freeze-dried spores with packaging sizes of 10 and 50 units.

SWING® PR/PRG - Penicillium roquefortiThe PR series is composed with two sub-ranges of Penicillium roqueforti . The PR series is recommended for traditional blue cheeses, whereas

the PRG cultures were selected for the mild color they bring to Gorgonzola. The cultures in both series differ in color as well as in proteolytic

and lipolytic activity. Lastly, PR-1 is well known for its low proteolytic activity, and is recommended for small size cheeses and double cheeses

(blue on the inside and white on the outside).


Growth speed:



Gas production:

Product Form

This series is available in freeze-dried spores with packaging sizes of 10 units.



Freeze-dried

PC

PR


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Ripening Cultures

SWING® GEO - Geotrichum candidum

This series is composed of strains from yeast. The cultures contribute to the cheese coating, forming a thin rind and bringing a typical flavor to

the cheese, while decreasing bitterness. Lastly, some strains - e.g. GEO CB - are able to inhibit the growth of contaminant molds.


Growth speed:

Coating quality:


Gas production:

Product Form

This series is available in liquid arthrospores form in 10 units bottles. The product should be stored in a cool place at 2-4°C (36-39°F).

SWING® LAF - YeastThis series consists of strains from various species selected for targeted purposes – both neutralizing and fermenting yeast. Neutralizing yeast

is devoted to the consumption of lactate resulting in rise of pH, and they develop on the cheese rind. Fermenting yeast produces flavor in the

cheese curd, and they grow preferably inside the cheese. The SWING® TRIO is a blend of carefully appointed yeasts, allowing bioprotection

towards unwanted molds on the surface of soft cheese and continental cheese types.


Growth speed:



Gas production:

Product Form

This series is available in freeze-dried packaging sizes of 10 units.


Freeze-dried

GEO

LAF


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Ripening Cultures

SWING® BL/BC - Brevibacterium

The BL series consists of Brevibacterium linens, whereas the BC series is a strain of Brevibacterium casei . BL gives an orange color to the cheese

rind with a typical sulphur flavor. BC provides a high aminopeptidase activity and plays a significant role in the cheese texture, resulting in a

round mouth feeling, softness and reduction of bitterness.


Growth speed:



Gas production:

Product Form


SWING® SALSA - Staphylococcus xylosus

The SALSA series is devoted to cheese flavoring. Especially SALSA-1 provides a typical aroma of raw milk cheese , giving certain ”farm house”

flavor notes to the cheese, due to the culture’s contribution to catabolism of amino -acids. The culture also gives a yellowish color to the

cheese rind.


Growth speed:



Gas production:

Product Form



Freeze-dried

BL

SALSA



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Ripening Cultures

Flavor Control™: Ripening Cultures for propionic, continental and cheddar types of cheeses

The cultures below are anaerobic ripening cultures recommended for continental, cheddar and propionic cheese. However, in some cases, it

can also be used in soft cheeses and pasta filata. The cultures have been selected for their flavoring properties, such as proteolytic metabolism

as well as for their ability to catabolise amino-acids. Their development according to cheese environmental parameters has also been taken

into consideration.

PS & Flavor Control™

C u l t u r e C o m p o s i t i o n

DVS® PS

DVS® LH/

EMFOUR

DVS®

CR-200-300

DVS®

CR-520

CR-501

DVS®

CR-520

CR-501

DVS®

CR-540

DVS®

CR-550

DVS® CR-

Mature01

DVS® CR-

Bouquet01

DVS® CR-

Buttery01

Sweet and

lipolytic

Sweet and

nutty

Debittering

and mildMature

Mature and

Tutti fruityButtery

Flavor Profile

LbH

O

LbP O LbH

LbL O LbH

O LbP

PAB

O

O

O

LbP

LbL

Lb pl Lb cu P ac

Lb jo

Lb rh


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Ripening Cultures

DVS® PS

This series is a single strain species of Propionibacterium freudenreichii subsp. freudenreichii or subsp. shermanii . The cultures are not able to

acidify, but will ferment lactate and produce propionate, acetate and carbon dioxide. Additionally, the cultures provide the final cheese with

characteristic sweet notes and famous large holes.



Phage robustness:


Gas production:

Product Form


DVS® LH/EMFOUR*

The LH series is based on Latobacillus helveticus. The cultures vary in intensity of proteolysis and flavor. They enhance cheese maturity and

provide various flavor notes to the cheese, especially sweet and nutty. Moreover, LH cultures are galactose positive and contribute to reduce

residual sugars in the cheese curd, avoiding secondary fermentation or browning by Maillard reactions.

*EMFOUR use is restricted and cannot be used in Gouda/Edam cheeses.



Phage robustness:


Gas production:

Product Form

This series is available in standard frozen form


Frozen

PAB

LbH


Frozen


Freeze-dried


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Ripening Cultures

DVS® Flavor Control™ / CR-200-300

This series consists of homofermentative mesophilic O culture strains which are lactose negative or slow lactose fermenting, but with a very

high aminopeptidase activity. The cultures give very mild flavor notes to the finished cheese and can remove cheese bitterness. Lastly, the

cultures can be used in any type of cheese, but they need to be used in combination with an acidifying culture.



Phage robustness:


Gas production:

Product Form

This series is available in standard frozen packaging sizes.

DVS® Flavor Control™ CR-500 / CR-Full Flavor

These series are made of ripening O culture strains blended with various species and strains of Lactobacilli. The cultures are both able to

reduce bitterness and build up intense and complex cheese flavors, e.g. fruity, sweet, nutty, caramelized, and savory. All cultures are able to

increase cheese maturity. Additionally, CR-500 cultures are particularly devoted to low fat cheeses but can also be used in full fat cheeses,

however, all cultures need to be used in combination with an acidifying culture.



Phage robustness:


Gas production:

Product Form

This series is available in frozen form in cartons.


Frozen

Lb rh Lb cu Lb pl Lb jo P ac

O

O LbL LbP


Culture composition

Culture composition


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Protective Cultures

Introduction to Protective Cultures

DVS® BioSafe™ is Chr. Hansen’s response to gram positive spoilages, e.g. Bacillus and Clostrium, for cheese manufacturers who want to go

natural. BS-10 can improve bio-control during the process and provide more homogeneous products with improved quality of the final cheese.

BS-10 has a controlled production of nisin that inhibits microbial growth. This culture should be used in combination with a DVS® acidifying

starter culture.

DVS® FreshQ® is Chr. Hansen’s way of utilizing the power of nature to inhibit growth of yeasts & molds that reduce shelf-life and negatively

impact the quality of many dairy products. Sorbic acid and it’s calcium, sodium and potassium salts or natamycin are means to prevent

unwanted yeast and mold – but it is not in line with consumer trends of natural and clean labels. effective in preventing unwanted yeast and

mold - but it’s not in line with consumer trends of natural and clean labels. DVS® FreshQ® consists of natural microorganisms with the

potential to inhibit unwanted contaminants like yeast and mold through fermentation. DVS® FreshQ® cultures add an additional hurdle to

your quality assurance program and enhances the effectiveness of your sanitation program – with no negative flavor impact.

Other effect preventing

yeast and moldDVS® FreshQ®

S p e c i a l P r o p e r t i e s

Nisin production DVS® BS-10

Culture Composition

DVS® BS-10

This O culture ProtectIT/BS-10 produces nisin that inhibits microbial growth, and thereby extends shelf life for some products. More

specifically the ProtectIT/BS-10 show antimicrobial activity against several Gram-positive bacteria, including spore-formers such as Clostridium

and Bacillus subsp.



Phage robustness:


Gas production:

Product Form



Frozen

O

O


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Kosher For Passover

Introduction to KFP™

All Chr. Hansen cheese cultures are Kosher certified, however, several other cultures are also certified special Kosher for Passover (KFP™). The

figure below provides an overview of the different cultures in the Chr. Hansen KFP ™ series that all have been certified Kosher for Passover . All

these cultures have similar performance as the regular versions. The specific product KFP™ CHEESE is similar to that of the Fresco® series, and

therefore, KFP™ CHEESE can be used as an alternative to Fresco® cultures, when Kosher for Passover is required.

S p e c i a l C h a r a c t e r i

s t i c

Kosher for Passover

certificate availableKFP™ CH-N-19

KFP™ R-604

KFP™ R-608KFP™ CHEESE KFP™ LH-17 KFP™ PS-1 KFP™ STC-7

Culture Composition

The KFP™ cultures are available in standard 500 U frozen packaging sizes, except from the KFP™ CHEESE which is available in 1000 U bag.

O O

ST

LbH ST PAB LD


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Our Product Range & How to use it

The names of all our cultures in our range are listed in the coming pages. Besides from the name there is

also information about Culture Type, Culture Performance, Product Form and the Item Number that is

used when ordering the culture.

Culture Name

All our cultures have individual names. Usually, there are several individual cultures

e.g. R-603, R-604, R-607, etc. within a certain culture series e.g. the R-600 series.

Ideally, the user will frequently switch

2014_chr hansen_cheese culture catalogue

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